I recently ran into a crustless quiche recipe on the Farm-Raised blog that looked so simple and quick that I had to give it a try. I like quiche, but its one of those foods that is just never on my "make it" radar. So this morning it was on the schedule.
Here is the recipe as given:
1 cup cream, half-and-half, milk or a combination, gently heated just until warm
3 eggs, at room temperature
3/4 cup grated Emmenthal, Gruyère, Cantal or a combination
1/4 cup grated Parmesan or hard pecorino
1/2 teaspoon salt
1/4 teaspoon cayenne, or to taste
Butter as needed.
1. Heat oven to 325 degrees and set rack in middle of it. Combine all ingredients except butter and beat until well blended.
2. Pour into 4 to 6 buttered ramekins (or a buttered gratin or pie plate) and bake for 20 to 30 minutes, or until almost firm; it should still jiggle just a little in middle. Cool on a rack, then serve warm or at room temperature.
Yield: 4 to 6 servings.
Yep, that's all well and good but as Sean often complains, I rarely follow a recipe word for word. So here's the Blue Gate Farm version:
1/2 c. Half and Half
1/2 c. 2% milk
5 little pullet eggs courtesy of our friends at Coyote Run Farm
3/4 c. Dubliner Cheese
1/4 c. Feta cheese from our friends at Reichert's Dairy Air
1/4 c. ham, finely chopped
1/4 c. Chickweed, finely chopped (could use spinach or other greens), from our high tunnel
1 small leaf sour dock, finely chopped, from our high tunnel (aka weed!)
1 TBS fresh chives, chopped, from our herb garden
1 shallot, finely chopped, from last year's garden
1/2 tsp salt
1/4 tsp cayenne
Throw it all together, pour into buttered pie plate and bake for 40 minutes. Wow, was it good! Though because of the ham and my choice of cheese I could have lowered the amount of added salt a bit.
Oh, and the "Cool on a rack" part...yeah, right! I let it cool for the time it took me to make toast, then served it up and dug in!
Think I'll try it cold for lunch later.